2) Heat oil. Add chopped garlic and sliced onion, sauté slightly. Then add chopped chili, ground black pepper and toss. 3) Add all the vegetables except the coriander leaves and spring onion. Cook it over high heat. 4) Add 2 tablespoons of stock before adding salt, sugar, black soya sauce and tomato ketchup.
5) Thicken the sauce and check if the seasoning is sufficient.
6) Add the fettucine and toss it well. 7) Add coriander leaves and spring onion, mix well. 8) Before removing from heat add the frozen butter to the pan for sheen.
Demo by Executive Chef Sanjeev Chopra of India’s Gateway Hotel Ganges Varanasi